26B The Art of Cookery , 
the pickle on the grapes, fill your jar that the pickle may be 
above the grapes, tie a thin bit of board in a piece of flannel, 
lay it on the top of the jar, to keep the grapes under the pickle, 
tie them down with a bladder, and then a leather; take them 
out with a wooden fpoon. Be lure to make pickle enough to 
cover them. 
To pickle barberries. 
TAKE of white-wine vinegar, and water, of each an equal 
quantity : to every quart of this liquor put in h-df a pound of 
fixpenny fugar, then pick the worft of your barberries, and put 
into this liquor, and the bed into glaffes ; then boil your pickle 
with the worft of your barberries, and fkim it very clean. Boil 
it till it looks of a fine colour, then let itftand to be cold before 
you ftrain; then ftrain it through a cloth, wringing it to get all 
the colour you can from the barberries. Let it ftand to cool and 
fettle, then pour it clear into the glaftes in a little of the pickle, 
boil a little fennel; when cold, put a little bit at the top of the 
pot or glafs, and cover it clofe with a bladder and leather. To 
every half pound of fugar put a quarter of a pound of white 
fait. 
To pickle red cabbage. 
SLICE the cabbage thin, put to it vinegar and fait, and an 
ounce of all-fpice cold \ cover it clofe, and keep it for ufe. It 
is a pickle of little ufe but for garniftiing of difties, fallads, and 
pickles, though fome people are fond of it. 
To pickle golden pippins . 
TAKE the fineft pippins you can get, free from fpots and 
bruifes, put them into a preferving pan of cold fpring-water, 
and fet them on a charcoal fire. Keep them turning with a 
wooden fpoon, till they will peel; do not let them boil. When 
they are boiled, peel them, and put them into the water again, 
with a quarter of a pint of the beft vinegar, and a quarter of an 
ounce of allum, cover them very clofe with a pewter-difh, and 
fet them on the charcoal fire again, a flow fire not to boil. Let 
them ftand, turning them now and then, till they look green, 
then take them out, and lay them on a cloth to cool ; when 
cold make your pickle as for the peaches, only inftead of made 
muftard, this muft be muftard-feed whole. Cover them clofe, 
and keep them for ufe. 
To 
